Entertaining

Smoked paprika bechamel cheese dip with garlic toasts

Name: Smoked paprika bechamel cheese dip with garlic toasts recipe
Yield: 10
Ingredients: 50g unsalted butter; 1/3 cup (50g) plain flour; 2 tsp smoked paprika; 2 cups (500ml) milk; 125g sour cream; 100g cheddar, coarsely grated; 100g fresh ricotta; 150g mozzarella, coarsely grated; 1/2 sourdough baguette, thinly sliced; Extra virgin olive oil, to drizzle; 1 garlic clove, peeled, halved

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by Kirsten Jenkins

Oct 28, 2021

Take entertaining to a whole new level with this smokey cheese dip with garlic toast.

50g unsalted butter
1/3 cup (50g) plain flour
2 tsp smoked paprika
2 cups (500ml) milk
125g sour cream
100g cheddar, coarsely grated
100g fresh ricotta
150g mozzarella, coarsely grated
1/2 sourdough baguette, thinly sliced
Extra virgin olive oil, to drizzle
1 garlic clove, peeled, halved

Method

1.

Place butter in a medium saucepan over medium-low heat and stir until melted. Stir in flour and paprika, and cook for 2 minutes or until the flour has cooked out. Add the milk in 2 batches, whisking continuously to ensure no lumps form. Whisk in the sour cream, then increase heat to medium and bring to a simmer. Cook for 5 minutes, whisking continuously, until slightly thickened. Remove from the heat and stir in the cheddar, ricotta and 50g mozzarella. Season to taste. Transfer to an ovenproof 1L-capacity serving dish and sprinkle with remaining 100g mozzarella. Set aside.
2.

Preheat oven grill to high. Drizzle sourdough with olive oil and grill for 2 minutes on each side or until golden brown. Remove from the oven and rub both sides of the bread with the cut side of the garlic. Set aside.
3.

Place the cheese dip on a tray grill for 3-4 minutes until golden and bubbling. Set aside for 10 minutes to cool (the dip is very hot once it comes out of the oven), before serving warm alongside the garlic toasts.